Can you make an entire Thanksgiving turkey in the sous vide? The answer is 100% yes, AND we would definitely do it again.
This is not the typical turkey most of us are used to getting at our Thanksgiving dinner. You know, the kind while being asked if it is too dry, you shake your head NOOOO and say, “it’s perfect.” Meanwhile, you are secretly strategizing how much gravy you can pour on without taking the whole boat.
This is nothing like that turkey. This sous vide turkey is moist, tender, juicy, and sure to be a party pleaser.
Our aim was to have a semi-traditional whole turkey that we could carve at the table. Of course, you can get better results if you were to separate the turkey (white and dark meat) and cook it at the desired temperature for each. But that’s not what we’re going for here. Combining our previous experience, we decided to go with a spatchcock turkey (to avoid filling the cavity with liquid, thereby saving time), dry brined overnight, and sous vide the day of.
We finished our bird in a hot oven. However, it could probably be finished in a deep fryer … for those of you who are allowed to try by your significant other.
For the full video and the recipe to a smashing sous vide cranberry sauce, check out Kind of Cooking on youtube:
We found that cooking the bird at 65.5C/150F for 6 hours is the perfect combination. Leaving the bird in for 6 hours results in an extremely tender turkey. Also, cooking it at a temperature of 150F is the sweet spot for juicy, delicious Thanksgiving turkey. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). If you want to explore other time and temperature options, check out our cooking guide here.
Sous vide cooking has revolutionized how we prepare turkey for holidays like Thanksgiving and Christmas. With traditional oven roasting it can be difficult to get moist tender meat throughout the entire turkey. Sous vide allows you to achieve consistent doneness from edge to edge, while retaining all the flavorful juices.
In this comprehensive guide, I’ll walk you through everything you need to know to sous vide a perfect turkey at home.
What is Sous Vide?
Sous vide is a cooking method that uses precise temperature control to cook food evenly and retain moisture. Food is vacuum sealed in plastic bags, then submerged in a water bath that is heated to the target temperature. Since the water evenly surrounds the entire bag, the food cooks gently and evenly throughout.
A sous vide immersion circulator is used to circulate the water and precisely maintain the set temperature. Sous vide machines can maintain temperatures within ±0.1°F, which ensures consistent results.
The keys to sous vide cooking are precision temperature and longer cook times. For turkey, low temperatures around 145-150°F are used to gently cook the meat without drying it out. Cooking times usually range from 4-12 hours depending on the size of the turkey.
Benefits of Sous Vide Turkey
There are several advantages to cooking turkey with the sous vide method
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Juicy and tender meat – Sous vide cooks turkey at lower temperatures which helps retain moisture and makes the meat incredibly tender. No more dry Thanksgiving turkey!
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Precise doneness – With traditional roasting, the white breast meat often ends up overcooked and dry while the dark meat is underdone. Sous vide allows you to achieve the perfect doneness in both.
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Forgiving method – It’s nearly impossible to overcook the turkey with sous vide. Once the target temperature is reached, the meat will hold there. You can cook it longer without drying it out.
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Better flavor – Cooking at lower temperatures results in less protein denaturation, allowing more flavor compounds to remain in the meat. Longer cook times also allow seasonings to fully penetrate.
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Convenient – After starting the sous vide cooker, minimal attention is required. The turkey cooks unattended while you focus on side dishes.
Equipment Needed
Sous vide turkey does require some specialty equipment:
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Sous vide circulator – This immerses in the water and maintains the set temperature. The Anova and Breville Joule are top choices.
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Plastic bags – Food grade bags are required for sealing the turkey. Gallon-size freezer bags or vacuum seal bags both work well.
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Container – You’ll need a stock pot, large plastic bin, or other container big enough to hold the turkey and water bath.
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Meat thermometer – A digital instant read thermometer is helpful for checking doneness.
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Torch – A culinary torch is useful for getting crispy browned skin (optional).
Turkey Prep Tips
Proper preparation is key to ensuring the sous vide turkey comes out perfect:
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Spatchcock – Removing the backbone and flattening the bird allows for quicker, more even cooking. Ask your butcher to spatchcock it.
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Dry brine – Rubbing the turkey with salt and letting it rest uncovered in the fridge improves moisture and flavor.
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Aroma liquids – For extra flavor, use chicken or turkey broth, white wine, apple cider, or citrus juices in the bag.
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Pat dry – Be sure to thoroughly dry the turkey before sealing to prevent excess moisture in the bag.
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Double bag – Use two bags or a very thick vacuum seal bag to prevent punctures from bones.
Sous Vide Process
Here is a step-by-step overview of cooking a sous vide turkey:
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Prep – Spatchcock, dry brine, and flavor turkey. Pat very dry.
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Preheat – Heat enough water to cover the turkey and set the sous vide circulator to 145-150°F.
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Seal – Put turkey in gallon-size plastic bags or vacuum seal, removing as much air as possible.
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Cook – Lower sealed turkey into the preheated water bath and cook for 1-2 hours per pound.
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Chill – After cooking, plunge the bag into an ice bath to quickly chill.
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Finish – Remove turkey from bag and pat dry. Quickly brown the skin in a 500°F oven or with a culinary torch.
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Rest – Let turkey rest for 10-15 minutes before carving. The temperature will rise 5-10°F.
Time and Temperature Guidelines
The two key factors for sous vide turkey are the time and temperature. Here are general recommendations:
- 145°F for 8-12 hours for a moist, medium turkey
- 150°F for 6-8 hours for a safe, slightly more tender turkey
- 155°F for 4-6 hours for a firm, sliceable texture
For food safety, the USDA recommends cooking turkey to 165°F. Sous vide pasteurization makes lower temps safe over longer cooks.
Always use a meat thermometer to confirm the deepest part of the breast reaches your target temperature after resting. The thickness of the breast will impact cook times.
Finishing for Crispy Skin
Sous vide alone will not render crisp, golden turkey skin. After cooking, the skin will be pale and soft.
Here are two options for crisping the skin:
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High heat oven – Roast at 450-500°F for 15-30 minutes until browned. Watch closely to avoid burning.
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Culinary torch – Quickly pass a cooking torch over the skin to blister and crisp it. Works great but can take time for a whole turkey.
No matter which method you use, it’s important to thoroughly pat the turkey dry first for the best crispness.
Sous Vide Turkey Recipes
Here are two stellar recipes for sous vide Thanksgiving turkey from top sites:
Foolproof Sous Vide Turkey
The recipe from Sous Vide Ways uses a spatchcocked turkey cooked at 150°F for 6 hours. It’s finished in a hot oven for crispy skin.
Sous Vide Whole Turkey
This AllRecipes recipe brines the turkey before cooking low and slow at 150°F for 18-24 hours for ultimate tenderness.
Both yield incredibly juicy, tender turkey perfect for your holiday table!
Common Sous Vide Turkey Questions
Here are answers to some frequently asked questions about cooking turkey with sous vide:
Is it safe to sous vide turkey at less than 165°F?
Yes, the pasteurization that occurs during extended sous vide cooking makes it safe. Turkey is typically cooked between 145-155°F.
How long does it take to sous vide a turkey?
Cook time depends on thickness and desired doneness, but plan for 1-2 hours per pound. A 15 lb turkey takes 15-30 hours.
Can you leave a sous vide turkey in too long?
It’s hard to overcook with sous vide. Once the target temp is reached, it will hold there. Extra time just makes it more tender.
Should you brine or marinate turkey before sous vide?
Brining helps keep turkey moist. Dry brining is easiest for sous vide. Marinades don’t penetrate as well with sous vide.
Is sous vide turkey better than roasting?
Sous vide turkey is much more forgiving, reliable, and moist. But roasted turkey has superior crispy skin.
Takeaways
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Sous vide delivers tender, juicy turkey by cooking at precise low temperatures for extended times.
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Proper preparation like spatchcocking, dry brining, and aroma liquids are key to maximizing moisture and flavor.
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Cook times are much longer than traditional roasting, but hands-on time is minimal.
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Finishing sous vide turkey in a hot oven or with a torch ensures crispy, browned skin.
Sous vide takes the stress and guesswork out of cooking perfect turkey. With the right techniques, your holiday bird will be the star of the table!
Dry Brining the Turkey
Dry brining is the process of using salt to draw in water to the turkey, providing moister meat during the cooking process, with added flavor.
To dry brine, first separate the skin from the meat using your fingers, or other blunt utensils. Try your best to not break or tear the skin, you can make small incisions with a small sharp knife if necessary. The most important part is the breast, we recommend to do it with the thighs and drums as well.
Dry brine the turkey by salting between the skin and the meat all over. Use your hands to rub it into the meat. Once salted, place the turkey onto a wire rack over a baking sheet and dry brine uncovered in the fridge overnight.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Given the sheer size of a 10 lb turkey, I highly recommend buying a large plastic container for this cook. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
FoodSaver Rolls – Finding a bag that can fit a 10 lb bird is not an easy feat. The best solution we found was to use the FoodSaver Expandable Rolls. You’ll still want to double bag since there may be sharp bones that could pierce the bags.
Roasting Pan and Rack – Having a quality roasting pan for this recipe is essential. Setting the turkey on the roasting rack is key because all the juices and drippings fall down into the pan, which allows the bird to get an excellent sear in the oven. Made In offers the best quality and price, which is why it is our favorite pan brand.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
How to Spatchcock the Turkey
Spatchcocking is a preparation method that involves removing the backbone of the turkey from tail to neck so that the bird can be opened out flat. This method results in a shorter, more even cook.
The first step is removing any innards that come inside the turkey. Next, use kitchen shears to cut out the backbone, from tail to neck. Remove the wishbone – this helps with carving later. Last, flip the turkey and press down on the chest to flatten the bird. Check out a step by step guide here.
If you dont feel comfortable spatchcocking the turkey yourself, your butcher will be happy to do it for you!
Sous Vide Turkey is the ONLY Way – Juicy & Moist Meat Every Time!
FAQ
How long would it take to sous vide a turkey?
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Sous Vide Turkey Temperatures and Times
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Very pink, soft, extra moist
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132°F (56°C)
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4 hours
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Pale pink, soft, moist
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138°F (59°C)
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3 hours
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White, tender, moist
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145°F (63°C)
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2 1/2 hours
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White; traditional roast texture
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152°F (67°C)
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2 hours
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How do you crisp turkey skin after sous vide?
Is turkey done at 165 or 180?
How to cook a 2 lb turkey breast sous vide?
Choose your doneness texture and then preheat your water bath to the specified temperature. Cook Time: 3 to 4 hours in the water bath for a 2 to 4 lb turkey breast. Now that you’ve got your equipment and ingredients ready, let’s go through the simple steps to cook turkey breast sous vide. Step 1: Set Up Your Sous Vide Cooker
Can You sous vide a Turkey?
By essentially pasteurizing meat, sous vide cooking also allows you to safely cook turkey to temperatures that are lower than what can be achieved in a standard oven, and lower temperatures make for moister meat. This opens up new worlds of possibility when it comes to the texture and flavor of your finished dish. Confused? Let me explain.
How do you cook a Turkey in a sous vide oven?
Reserve stock if needed (gravy, soup, etc.) For the sous vide turkey temperature, heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy. Carve, and serve! Are you a fan of white meat, or want a smoky finish to your perfectly prepared poultry? This is the recipe for you.
How do you cook a Turkey in a ANOVA sous vide precision ® cooker?
Set the Anova Sous Vide Precision ® Cooker to 145°F (62°C). Season the turkey with garlic salt and pepper. Place in a large zipper lock or vacuum seal bag with the thyme. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 14 hours.